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February 12, 2018

Slow Cooker Mississippi Roast (no packets)

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Slow Cooker Mississippi Roast (no packets)–with just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 

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Slow Cooker Mississippi Roast (no packets)--with just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 

Slow Cooker Mississippi Roast (no packets)

I am not a huge meat person. I like it included in a recipe like my sausage pepperoni ravioli recipe. But as far as a big chunk of meat on my plate…it just doesn’t do anything for me. My husband on the other hand is another story. HOWEVER, this roast was absolutely amazing! I couldn’t believe the amazing flavor. I totally give credit to the pepperoncini juice for the flavor. It just added an amazing zing. This was a perfect Sunday dinner for our family. I hope you try it soon!

A couple of notes about ingredients:

Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.

Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.

Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.

Pin this recipe for later!

Slow Cooker Mississippi Roast (no packets)--with just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 

More Beef Recipes you’ll love…

Slow Cooker 3 Packet Roast

Slow Cooker French Dip Sandwiches

Slow Cooker Beef and Broccoli

What Slow Cooker Did You Use?

For Slow Cooker Mississippi Roast (no packets) I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.

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Slow Cooker Mississippi Roast (no packets)


★★★★★

4.7 from 3 reviews

  • Prep Time: 10 minutes
  • Cook Time: 8-12 hours on low
  • Total Time: 19 minute
  • Yield: 8 servings 1x
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Description

With just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 


Ingredients

Scale
  • 2 pounds chuck roast or cross rib roast
  • 1/4 cup butter
  • 1 Tbsp Better than Bouillon Beef Base*
  • 1/2 cup pepperoncini juice
  • 5 pepperoncinis
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper

Instructions

  1. Cut your roast in half, lengthwise. Add it into the slow cooker.
  2. Add in the butter, bouillon, pepperoncinis juice, pepperoncinis, salt, onion powder, garlic powder, thyme and pepper.
  3. Cover and cook on low for 8-12 hours, until roast is tender and easily shreddable.
  4. Shred the roast, stir it into the juices in the slow cooker.
  5. We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.

Notes

I used my 6 quart oval Kitchenaid slow cooker.*

Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.

Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.

Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.

  • Category: Beef
  • Method: Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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16 Comments Filed Under: 6 or More Hours, Beef, Slow Cooker Tagged With: 5 stars

Recommendations

Comments

  1. Colleen says

    February 3, 2023 at 10:48 am

    This is the best roast ever! I have made it several times. I do exactly as written.
    Great flavor, not hot but has a kick.

    ★★★★★

    Reply
    • Karen says

      February 3, 2023 at 12:08 pm

      Thanks Colleen! I love it too! I love the zippiness

      Reply
  2. Sarah B says

    July 1, 2021 at 10:33 am

    I am new to crock pot cooking. The recipe says cook for 8-12 hours and I am not supposed to lift the lid. How do I know it’s done? Do I cook it for 10 hours??

    Reply
    • Karen says

      July 1, 2021 at 12:32 pm

      You can lift the lid after about 6 hours…just the first few hours it’s important to let it cook uninterrupted.

      Reply
  3. Kriston says

    March 31, 2021 at 6:52 am

    This roast was amazing! I put the shredded roast on little hawain rolls with sautéed sweet onions and mozzarella cheese to make sliders. It was so good!

    ★★★★★

    Reply
    • Karen says

      April 1, 2021 at 1:05 pm

      Wow that sounds very tasty!

      Reply
  4. Lydia says

    February 28, 2021 at 8:03 pm

    Can someone help please – I don’t have Better than Bouillon for beef. What should I use instead? Should i make a paste from a bouillon cube and eliminate the salt and use unsalted butter? Thanks!

    Reply
    • Karen says

      March 1, 2021 at 1:44 pm

      you can use a bouillon cube! should be fine. you may want to lessen the salt amount. You can always add more salt later.

      Reply
  5. Stacy says

    January 31, 2021 at 12:54 pm

    I love this recipe! It’s great as a sandwich. I followed the recipe exactly. While it was cooking I made French bread hoagie rolls. I put black garlic on the bread with roasted red peppers and provolone cheese. I toasted everything in the oven then added the roast. Oh my it was fantastic!

    Reply
    • Karen says

      February 1, 2021 at 10:49 am

      Wow that sounds like a slam dunk dinner!

      Reply
  6. Bill says

    September 18, 2020 at 2:29 pm

    A 1/2 cup is too much pepperocini juice, at least to me. I made it one other time, but used about a 1/4 cup of banana pepper juice, because that’s what I had when I found the recipe, and it turned out great. I just bought a jar of mild pepperocini’s to try, again – cause if I follow the recipe it should be GREAT, right? It’s uncomfortably hot.

    ★★★★

    Reply
    • Karen says

      September 19, 2020 at 3:28 pm

      I like to buy mild too!

      Reply
    • Rose says

      January 4, 2021 at 7:21 pm

      The substitution you made may be the reason for so much spiciness you mention. Banana peppers are MUCH hotter than pepperonis so when substituting the banana peppers you’ll get a much spicier result, For me, that’s even better so I think I’ll throw some of those in as well when I try this recipe. Thanks!!

      Reply
      • Rose says

        January 4, 2021 at 7:22 pm

        Pepperocinis not pepperoni!!

        Reply
      • Xsquid says

        February 24, 2021 at 8:23 am

        He says it was better and less spicy with bananna peppers.

        Reply
  7. solena says

    January 28, 2020 at 4:07 am

    Trying this in my crock pot.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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